Peach scones have a lightly crisp exterior and a tender center dotted with fresh fruit. A honey-vanilla glaze adds sweetness.

Serve them for breakfast or as an afternoon snack. The dough is mixed and shaped by hand.

Scone Texture and Shape

Scones have a slightly crumbly texture between a biscuit and a soft pastry. They are usually shaped into triangles or rounds before baking.

Ingredients

Gather the following for the dough and glaze:

- 2 cups (250 g) all-purpose flour, plus more for dusting

- 1/4 cup (50 g) granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1/2 cup (113 g) cold unsalted butter, cubed

- 1 cup fresh peaches, pitted and diced

- 1/2 cup (120 ml) heavy cream

- 1 teaspoon vanilla flavoring for the dough

- 1/4 cup (85 g) honey

- 1/2 teaspoon vanilla flavoring for the glaze

This recipe makes eight scones and takes about 35 minutes to prepare and bake.

Steps

Weighing the flour helps avoid adding too much and making the scones dense.

1. Prepare the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. This prevents the scones from sticking during baking.

2. Prepare the peaches. Wash approximately 2 medium peaches, remove their pits, and cut them into small cubes until you have 1 cup. If the pieces are very juicy, gently blot them with a paper towel to remove excess moisture.

3. Mix the dry ingredients. In a large bowl, combine 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir until evenly mixed.

4. Add the butter. Add 1/2 cup (113 g) of cold, cubed butter. Use a pastry cutter or fork to work it into the flour until the mixture resembles coarse breadcrumbs. Keep some small butter pieces intact for a tender texture.

5. Add the peaches. Gently fold the 1 cup of diced peaches into the flour mixture. Distribute the fruit evenly without crushing the pieces.

6. Combine the wet ingredients. In another bowl, mix 1/2 cup (120 ml) of heavy cream with 1 teaspoon of vanilla flavoring. Gradually pour the cream into the flour mixture, stirring until a rough dough forms.

7. Shape the dough. Transfer the dough to a lightly floured surface. Gently bring it together with your hands, kneading only a few times. Pat it into a circle approximately 1 inch thick. Press the center and edges to an even thickness so the wedges bake evenly. Avoid excessive handling, as this can make the scones dense.

8. Cut the scones. Divide the dough into 8 triangular portions using a dough cutter or pastry scraper. Place them on the prepared baking sheet, leaving some space between each portion.

9. Bake until golden. Bake at 400°F (200°C) for 15–20 minutes. The tops and edges should become lightly golden, and the centers should be fully baked. Remove the scones and let them cool slightly.

10. Prepare the glaze. Combine 1/4 cup (85 g) of honey with 1/2 teaspoon of vanilla flavoring in a small bowl. Stir until smooth. If the honey is too thick, warm it gently for a few seconds to make it easier to drizzle.

11. Glaze the scones. Drizzle the honey-vanilla glaze over the warm scones using a spoon. Allow the glaze to settle briefly before serving.

Serving Suggestions

Serve the scones slightly warm with a spoonful of plain yogurt or clotted cream. Fresh peach slices on the side add a contrast to the baked fruit in the scones.

Let leftover scones cool completely before placing them in an airtight container in the refrigerator. Enjoy them within a few days, and reheat them briefly in the oven before serving.